Pan Smoked Shrimp with Butter

Pan Smoked Shrimp with Butter

Steve at Smokin-it sent me a 2D to use and review a few weeks back and I have had a ton of fun using this awesome smoker. I will be writing the actual review on the website soon but, I decided to use this smoker for the pan smoked shrimp in this recipe.

To say these smoked shrimp turned out great would be an understatement.. they were inspirational and awesome and the smokey flavor that happened upon these creatures of the gulf waters in that smoker is something you really have to experience.

Please note: In the pictures you will notice that I added some sliced sausage to make the shrimp go further but it's not featured in the text of this recipe.

If the shrimp are frozen, which is very likely, put them in a colander and run cold water over them until they are thawed. This should only take a few minutes.

Peel the shrimp and remove the vein that runs under the surface of the skin on the back of the shrimp. If you did not grow up doing this or do not have experience with this, you can probably find some videos online to make this a much easier learning experience.

I cut about ¼ inch into the back of the shrimp with a small knife. You can use the tip of the blade to remove the vein.

If you buy them locally and they are already shelled and/or deveined then you can save yourself some work, however, the best shrimp, in my opinion, are from the Texas gulf and are fresh and still in the shell.

Season and Marinate Shrimp

It is important to get the seasoning and/or marinade onto the shrimp several hours before you plan to cook them. There is nothing better than my original rub (purchase recipes here) on these shrimp so that is obviously what I highly recommend.

If your smoker has a water pan, fill it with hot water. For the Smokin-it 2D, I placed a small rectangular pan of water on the floor of the smoker right next to the wood box and only 1 chunk of hickory wood.

These shrimp will only take about an hour if you keep the heat really low so no need to overdo the smoke.

Once the smoker is ready, place the pan of shrimp in the smoker and close the door/lid.

In the Smokin-it 2D, I used a pan that was quite a bit smaller than the grate so the heat could easily flow around the pan. I also placed the pan in the upper third of the smoker so the heat would be further away from the bottom of the pan.

Check the smoked shrimp at about 35-40 minutes into the cooking session so as to not overcook them.

When the flesh is slightly opaque (no longer transparent) and the tail has turned pink, they are done. When you bite into it, it should be crisp, not rubbery.

Finish and Serve

Garnish with the remaining chopped parsley just before serving.

Serve immediately as an appetizer with the barbecue cocktail sauce (below) or with a side or two if you want to make it an entree.

AND.. we are running a limited-time 30% off sale on the DOWNLOADABLE RECIPES ONLY. Click HERE to purchase the instantly downloadable recipes (formulas) for both of my rubs and barbecue sauce for the lowest price I've EVER offered. Somebody pinch me! Or better yet, just go get them 😉
Note: The coupon should be automatically applied OR use JOY30 during checkout if necessary.

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.

"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.

"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

You decide you don't like the recipes.. you don't pay!

The recipes are absolutely amazing!

Once you order, there'll be no more recipe ads in the email version of the newsletter

Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.

Jeff's Smoking Meat Book

The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

With more than 800 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

Give the shrimp another toss and place the pan into the fridge for 2 hours to marinate.

Melt 2 sticks of butter and pour it over the shrimp. If you need more to cover better, melt another stick.

Set up the smoker for cooking at about 220°F using indirect heat.

Keep a light hickory or pecan smoke going for at least 30 minutes.

Check the shrimp after 40 minutes to make sure they aren't getting done to quick. When shrimp are done, the flesh will be slightly opaque (no longer transparent) and the shell will be pink to bright pink. The bite should be crisp, not rubbery.

Serve immediately when finished.

DON’T MISS OUT!

Subscribe To Newsletter

Be the first to get latest recipes straight to your email inbox.+ Free 37-page ebook on Smoking Meat Basics

10 Comments

Jeff—I took this recipe to the next step. After smoking the shrimp take the butter and make an Alfredo sauce, adding fettuccine noodles, and the shrimp sausage mixture back into the Alfredo and pasta pan, smoke for another 20 minutes and wow.

The “Smoke” Thermometer

The Smoke thermometer by Thermoworks is wireless, has dual probes, is splash-proof, has extremely rugged construction and amazing battery life not to mention how simple it is to set min/max alarms on the fly..

Disclosure: Some of the links on this website allow SM, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.